Salmon with Crab Stuffing.

This is an amazing recipe. I found it on Food Network from Emeril but I changed it up a bit since his was with another type of fish.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 pound fresh lump crabmeat, picked over for shells and cartilage( I actually used some canned crabmeat from Trader Joe's and it tasted great!)
  
• 1 1/2 teaspoons Essence (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme)
• 1/4 cup minced yellow onion
• 2 tablespoons minced celery
• 2 tablespoons minced green bell pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 1/2 teaspoons minced garlic
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 4 teaspoons fresh lemon juice
  
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup bread crumbs
  
• 1 1/4 teaspoons salt
  
• 1/4 teaspoon freshly ground black pepper
• 4 Salmon Fillets
  
• 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
• 3 tablespoons melted unsalted butter, for drizzling over the fish

Directions

Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.

Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.

In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.

Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.

Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt. Then slice fish down the middle and place stuffing inside fish Sprinkle the remaining 1/4 cup of the bread crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 25-30 minutes.

Enjoy!

"It is the blessing of the LORD that makes rich,
And He adds no sorrow to it."
Proverbs 10:22